The past few weeks in the Philippines were nothing short of cold breeze and chilly weather. PAG-ASA even confirms that temperatures are bound to drop until February due to the northeast monsoon.
Now that we’re that it, this is the perfect time to indulge in our favorite comfort food!
Want to create your own cozy K-Food Fest at home? Read the most tried Korean soup recipes down below!
Budae Jjigae (Army Base Stew)
For the stock:
- 2 dried shiitake mushrooms
- 8 large dried anchovies, heads and guts removed, in a soup strainer or tightly wrapped in a cheesecloth
- Dried kelp (a 5 x 6 inch sheet)
- 8 cups water
- 1 tsp kosher salt
For the seasoning paste:
- 6 garlic cloves, minced
- 1 tbsp gochujang
- 2 tbsp gochugaru (Korean red chili pepper flakes)
- 1 tsp soy sauce
- 1 tsp sugar
- 2 tbsp water
For stew:
- ½ pound pork belly (or pork shoulder), cut into bite-size pieces
- 2 ounces sweet potato starch noodles, soaked in water for 30 min & drained
- 1 cup worth cabbage, cut into bite-sized pieces
- 1 pc Danes Cheese Slice
- ½ of a medium onion, sliced
- 2 pcs green onions, cut into 1 inch pieces
- ½ cup fermented kimchi, chopped
- 4 ounces kielbasa (polish sausage), sliced
- 4 ounces Spam, sliced thinly
- ½ of packaged instant ramyeon
- 1 cup worth radish sprouts (or spinach, watercress, arugula)
- ½ cup worth tofu, sliced (Optional)
- ¼ cup canned baked beans (Optional)
- 12-16 pcs garraetteok (cylinder-shaped rice cakes), sliced (Optional)
Credit: Maangchi
Budae Jigae is one of Korea’s most popular dishes. You can see it everywhere, from tv shows to food stalls and even homes. All you need to do is assemble the ingredients and pour the stock until it boils, much like a hotpot.
The stew is also a high-calorie meal for a good reason. The recipe traces its roots from the Korean War in the 1950s when there was a large food shortage. At that time, only processed American goods from military bases were readily available.
Seafood Tteokbokki with Cheese
Ingredients
- 1 pound garraetteok (cylinder-shaped rice cakes)
- 1 small pc dashima (about 3 inch square), dried kelp
- 6 small shrimp, save shells if peeling
- 1/2 small squid
- 3 ounces green cabbage
- 1 pc scallion
- 1/2 cup Danes Cheese Block Classic, grated; use more if desired
Sauce
- 1 tbsp gochujang (Korean red chili pepper paste)
- 1 tbsp gochugaru (Korean red chili pepper flakes); adjust to your liking
- 1.5 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp corn or oligo syrup; if none, 2/3 tablespoon sugar
- 2 tsps minced garlic
Credit: Korean Bapsang
Level up your usual tteokbokki experience with a cheesy twist! Tteokbokki is a street food staple usually served hot. It is a spicy snack that everyone loves because it’s so convenient and filling. You can even have it at any time of the day!
The tteokbokki sauce is made of dried kelp & hot pepper paste. However, in this recipe, we take that kind of umami to a whole new level by adding stock made from shrimp and squid. Once you’re almost done, you can add grated cheese for a creamy touch!
Ready to feast on something new? Let us know which one you’re going to try down in the comments!